Hi everyone, ive been using just normal italian tom puree out of a tin, is there a certain type i should look out for?

Thanks lot 

With the garlic and ginger mix, once you have fried it and put it in a jar in the fridge, is that just ready to be used with any curry.

What does the frying do to it, is this how the bought g&g mix's are made?

I have the 50 great curries book, ive tried a couple out of there and i find the water that they tell you to add is always way to much, any one else had this?

Hey, ive just made this curry, best curry i have ever made, closest i have got to bir in my oppinion, i still got some practise but was very impressed.

I used three tbsp of oil and found in future i would use maybe 2.5 as i didnt use as much onion, i also found my pepper and chilli hard to stop from burning in the first stage, didnt burn them though and was ok ( disgarded any smaller bits that started to brown ).........only thing i find is when frying pepper and chilli i get this shiny almost grey colour on them, is this because i have to much heat at the early stage???

I find the taste of my base i use quite, dont know if id say bitter the taste id describe is quite vegy , probs my taste buds and it actually is bitter ( was last portion of my first ever base, bruce edwards one) but a pinch of sugar balanced that out.

I love frying the spices when they fizzle and foam and release " that smell "..

Oh yeh i used chicken instead of lamb, couldnt get hold of any this morning.

All in all, very impressed, here is a pic, looks simular to everyone else's.

Thanks for the recipe 

I want to use this methoed later to cook some lamb but i dont have any cassia bark, would it make a difference if i left it out or is there anythin i can use as an alternative?

Hey, just had a look through the sns one and it looks and sounds good, the madrass looks nice to, think im going to go with making that one.

Do you use this base when making the bhuna ( https://curry-recipes.co.uk/curry/index.php?topic=1914.0 ) aswell.......how much difference will it make using different base's?

Thanks for you help matey.  ;D

Quote from: joshallen2k on December 07, 2008, 10:37 PM
SKAZE - I've used this recipe exactly per spec many times. 10 tbsp of base is enough. Bhuna is meant to be drier than other curries anyway. If you use more, be sure to evaporate the moisture out a little more than usual.

Ok mate, thanks alot 

Oj fair enough mate, there are that many its quite daunting, this one seems a popular one, would you recomend this:

https://curry-recipes.co.uk/curry/index.php?topic=1894.0

After people have cooked this would you say that the 10 tbsp of base was enough or should i use more?

Ive asked about this in another thread but just found this thread on its own, the 2.5 laddles, what size laddles did you use please?

Also, would you recomend using tom juice ( from a tin or puree ) and lemon jice?

Thanks.